I have such a good recipe for you today! Â This Chocolate Harvest Cake has been on my todo list for a long long time, and I am finally sharing! Â I discovered this recipe back when I was a newly wed. Â I made it several times for parties and friends, and it is always so well loved.
This is not your standard, run-of-the-mill chocolate cake. Â This cake has a pumpkin cream cheese filling, chocolate ganache, and fresh fruit topping. It is the perfect perfect cake for these fall months. Â You can really dress your cake with whatever fall fruits you'd like - seedless grapes, blueberries, and even nuts are really delicious on this chocolate harvest cake.
Chocolate Harvest Cake For A Party
Tis the season for gatherings with friends and family - and as you may know, a party without a cake is just a meeting. This dessert will make you the hero of the get-to-gether, and even if your baking skills are minimal, I promise you can pull off this cake. Â When I first started making this cake I was VERY new to baking and it still went off without a hitch.
The base of this cake is a moist chocolate cake made with sour cream. Â The rich chocolate cake is the perfect compliment to the creamy filling and gooey ganache topping. Â Even my kids can't resist this cake. Â The first words out of my kindergartner's mouth when he arrived home were "Can I have a piece of that cake?"
Here I've garnished the cake with some pears, raspberries, and blackberries - which all scream fall harvest to me. Â And there is something about chocolate and pumpkin together that are a match made in heaven.
What You'll Need
There are a few tools that making baking much much easier. Â The first is a stand mixer. Â I'm partial to Kitchenaid. Â Here I used my Artisan Mini - the perfect size for more projects, and it takes up less room in your kitchen. Â A good set of measuring cups is a near second. Â You'll also need some cake pans - round for this recipe. Â I've linked a few favorites here:
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Chocolate Harvest Cake
Ingredients
- 1 cup sour cream
- 1 cup water
- â…” cup cooking oil
- 2 cups sugar
- 3 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 8 ounces cream cheese
- â…“ cup pumpin puree
- â…“ cup powdered sugar
- ½ teaspoon cinnamon
- ½ cup heavy whipping cream
- ½ cup semi-sweet chocolate chips
- Rapsberries blackberries, blueberries, pears, nuts...whatever you like!
Instructions
Cake
- preheat oven to 350 degrees. Grease 2 8 inch round cake pans.
- Combine all ingredients and mix until well combined.
- Divide batter evenly between cake pans.
- Bake for 20-25 minutes until top springs back when touched.
- Cool in pans and transfer to a wire rack to cool completely.
- To assemble cake, layer one round cake, pumpkin cream cheese filling, second round cake, chocolate ganache, and cake toppers.
Pumpking Cream Cheese Filling
- Mix all ingredients until well combined.
Chocolate Ganache
- In a small saucepan heat whipping cream to a simmer. Turn off heat.
- Add chocolate chips and let sit for 4 minutes.
- Whisk until smooth
Nutrition
Emily Kemp says
Wow these photos are stunning!